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Ingredients
Serves: 6

6 large capsicums (a mixture of colours)

1 tablespoon vegetable oil

1 small zucchini, finely chopped

2 cloves garlic, crushed

1 tablespoon freshly squeezed lemon juice

2 cups cooked couscous

1 can (400 g) chickpeas, drained and rinsed

1 medium ripe tomato, seeded and finely chopped

1 teaspoon dried oregano

½ teaspoon salt

¼ teaspoon black pepper

½ cup (75 g) crumbled fetta cheese

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DirectionsPreparation:20min › Cook:30min › Ready in:50min

Slice tops off capsicums to make lids. Scoop out seeds and membranes; discard. Simmer the capsicums and lids in a large saucepan of lightly salted boiling water, covered, for 5 minutes. Drain and set aside.